Effects of different household cooking methods on the biological properties of Chinese yam-Reference-Cited by-同舟云学术

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Effects of different household cooking methods on the biological properties of Chinese yam

Published:2021-11 Issue: Volume:363 Page:130246
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gong Lingxiao,Hu Linlin,Feng Dannin,Chi Jingwen,Wang Bohan,Wang Jing

Funder

National Natural Science Foundation of China

Beijing Natural Science Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

1. Effects of allantoin on cognitive function and hippocampal neurogenesis;Ahn;Food and Chemical Toxicology,2014

2. Recent advances and possibilities for the use of plant phenolic compounds to manage ageing-related diseases;Arruda;Journal of Functional Foods,2020

3. Polyphenols and inhibitory effects of crude and purified extracts from tomato varieties on the formation of advanced glycation end products and the activity of angiotensin-converting and acetylcholinesterase enzymes;Błaszczak;Food Chemistry,2020

4. Review article therapeutic potential of diosgenin and its major derivatives against neurological diseases: Recent advances;Cai;Oxidative Medicine and Cellular Longevity,2020

5. Analytical methods for determining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: A review;Carbonell-Capella;Comprehensive Reviews in Food Science & Food Safety,2014

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Resistant starch from yam: Preparation, nutrition, properties and applications in the food sector;International Journal of Biological Macromolecules;2024-07

2. Changes in nutritional and antioxidant properties, structure, and flavor compounds of Tartary buckwheat (Fagopyrum tataricums) sprouts during domestic cooking;International Journal of Gastronomy and Food Science;2024-06

3. How to cook sweet basil (Ocimum basilicum L.) leaves to obtain the highest nutrient bioaccessibility and bioactive compounds?;International Journal of Gastronomy and Food Science;2024-06

4. Effects of cooking methods on the physical properties and in vitro digestibility of starch isolated from Chinese yam;International Journal of Biological Macromolecules;2024-05

5. Effects of PEF pretreatment, combined with different drying methods, on the physicochemical properties, bioactive components, antioxidant potential as well as structural and thermal properties of dried yams;Drying Technology;2024-04-13

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